- olive oil – 50 ml.
- salt, oregano,
- fresh basil, fresh dill
- red salad onion – half the onion
- green feather bow
- eggplant – 5-6 pcs.
- Bulgarian pepper – 5 pcs.
- tomatoes – 5 pcs.
- hot pepper – 1 pc.
Prepare all the ingredients;
Grill eggplant, sweet pepper and tomatoes until lightly darkened and fry the skins;
When removing pepper from heat, remove it in a plastic bag.
So it’s easier to clean, moisturizing inside the bag;
Allow the vegetables to cool, and then peel the skin, which could have been slightly charred during grilling;
Cut the vegetables into pieces and put in the dishes;
Finely chop hot pepper;
There, chop finely dill, basil, lettuce, green onion, cilantro;
Mix well, salt and pour the vegetables with olive or sunflower oil.